Smoked Trout & Olive Deviled Eggs Recipe
Prep Time:
35 minutes
Cook Time:
Servings:
24 deviled eggs
Ingredients
  • 6 large shallots, peeled
  • 1 cup distilled white vinegar
  • ¼ cup granulated sugar
  • 1 tablespoon kosher salt
  • ½ tablespoon mustard seeds
  • ½ teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • ½ cup finely chopped kalamata olives
  • ½ cup chopped Castelvetrano olives
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon grated lemon zest
  • 2 cups Champagne vinegar
  • 1 cup granulated sugar
  • 2 cups water
  • 1 large red beet, sliced
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 12 hard-boiled eggs, peeled
  • ⅓ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 3 dashes Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons, plus 2 tablespoons, finely chopped chives, divided
  • Kosher salt and pepper, to taste
  • 6 ounces smoked trout (or other smoked fish)
  • ¼ cup olive relish
  • ¼ cup pickled shallots
Directions
  1. Make the pickled shallots: Slice the shallots into thin rings and place in a medium bowl. In a small pot, combine the remaining pickled shallot ingredients and bring to a boil until the sugar is dissolved. Pour over the shallots and place a plate on top to submerge them; let cool to room temperature. Refrigerate for a few hours or overnight, covered with plastic wrap or in a sealed container.
  2. Make the olive relish: Combine all of the olive relish ingredients in a small bowl. Set aside.
  3. Make the beet brine: Combine all of the beet brine ingredients into a pot and bring to a boil. Remove from the heat and cool before using to brine the eggs.
  4. Make the deviled eggs: Soak the hard-boiled eggs in the beet brine for 15 to 20 minutes. Remove the eggs from the brine, cut each one in half and separate the yolks.
  5. In a bowl, whisk together the yolks, mayonnaise, mustards, Tabasco, Worcestershire and 2 teaspoons of the chopped chives until well blended. Season with salt and pepper.
  6. Fill a piping bag with the yolk mixture and fill each egg white half to the top. Top each egg with pieces of smoked trout, a little of the olive relish, a few pickled shallot rings and the remaining chopped chives. Serve.